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About School

The school of Nutrition was first established as a department inside the School of Health and Nutrition in 1991; the departments of Biochemistry and Nutrition (previously located in the school of Pharmacy since, 1974), the department of Health (previously a part of the school of Medicine, since 1953), and the departments of Environmental Health and Disease Control (previously located in the school of Paramedical sciences, since 1987) were merged to institute the School of Health and Nutrition. The school of Nutrition gained its independency in 2012, and has started its educational activities, with independent staff, facilities and laboratories, since then. In 2015, the school was renamed to “School of Nutrition and Food Sciences”.

The general purpose of this school is to educate students in the field of nutritional sciences as well as food sciences and technology who, in collaboration with graduates of other health science disciplines or related fields, can improve both food and nutrition status of the country, and contribute to global health and wellbeing.

Currently, the school of Nutrition and Food Sciences consists of four departments: Nutrition in Community, Biochemistry and Diet Therapy, Clinical Nutrition, and Food Science and Technology. Research projects are being carried out in this school in a vide array of clinical and non-clinical fields in the areas of nutritional state in the population, micro and macronutrients, nutrition in vulnerable groups, nutrition in prevention of chronic diseases including cardiovascular disease, cancers, obesity etc., food toxicity and food technology.

School of Nutrition and Food Sciences is training students in B.Sc., M.Sc., and Ph.D. degrees. From 1995 the school is accepting the Ph.D. students in the field of Nutrition and now 29 students are pursuing their Ph.D. in this school. Moreover, 6 students have been accepted in Ph.D. programs in the field of Food science and quality control, since 2012.